serves 6 – 8
10 cloves of garlic
3 Tbs dried oregano
3 Tbsp. fresh chopped rosemary
3 Tbs fresh chopped thyme
3/4 cup olive oil
1 Tbs Dijon mustard
2 cups lemon juice
1 cup white wine
salt and ground pepper
3.5kg leg of lamb
3 potatoes, peeled, cut into quarters lengthwise
- Finely chop the garlic, herbs and add olive oil, wine lemon juice, mustard, salt and pepper into a container and mix well.
- Place the lamb in a dish or large bag and pour half of the marinade over the lamb (reserve the other half for the next day’s step). Coat the lamb well with the marinade and refrigerate overnight.
- The next day, bring your lamb and marinade to room temperature an hour before cooking.
- Pierce the lamb with a knife all over the meat and rub the remaining marinade all over the meat. Season the meat with salt and pepper. At this point you also want to prepare your potatoes. Toss in the marinade kept from the lamb and add 2 additional tablespoons of olive oil and pour all of this mixture into your roasting pan, around the lamb. Into a preheated oven at 190C. Roast, uncovered, in the oven for 1 hour, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another +- 45 minutes.
- Remove the lamb from the oven and allow to rest for 10 minutes to relax the juices.
- Should potatoes need more colour turn your oven onto grill and roast the potatoes for a few minutes more.
- Greeks do not like to eat lamb anyway but well-done.
- Serve with crusty bread to mop up the juices, seasonal vegetables or a Greek salad and enjoy.